Green Mole
1.00 h
4 raciones
Difficulty:
Media
Ingredients
6 pieces pork1 kg tomatillo or green tomatoes
2 spoonfuls butter
100 g onion
2 cloves garlic (skin-free)
4 whole cloves
4 grains whole black pepper
1 spoonful oregano
1 spoonful cumin seeds
1 poblano chilli grilled cleaned and stripped
1 jalapeño chilli clean seedless
2 pepper leaves stalk-free no central vein
4 sprigs parsley
4 sprigs epazote
Salt to taste
¾ cup corn dough
1 cup broth for cooking the pork.
METHOD
- Cook the pork in a pot with half an onion, a clove of garlic and a laurel leaf. NOTE: cook to 3/4 cooking level so that it finishes cooking in the pot with the mole.
- Grind cloves, pepper grains, oregano and cumin with a pestle and mortar.
- Heat a spoonful of butter in a pot and fry the chillies.
- Blend the chillies with half the tomatillo, espazote, 2 sprigs of parsley and pepper leaves, then return to the pot.
- Blend half the tomatoes, onion, garlic and spices (as above). Strain if necessary.
- Heat the remaining butter in the pot and add the remaining ingredients.
- Dissolve the dough in the broth in a bowl, then add to the pot.
- On a medium flame, cook till it starts to boil.
- Then, add the pieces of pork and continue to cook.
- Blend the other 2 sprigs of parsley and epazote with half a cup of the same broth.
- Lower the flame and add the parsley mixture.
- Serve the pieces of pork and drizzle a little more mole.
